Cupcakes: Preheat oven to 350 degrees F (180 degrees C)
and lightly butter or line 12 muffin cups with paper liners.
In the bowl of your electric mixer, or with a hand
mixer, beat the butter until smooth. Add the sugar and beat until light and fluffy
(about 3-5 minutes). Add the eggs, one at a
time, beating well after each addition. Beat in the vanilla extract.
separate bowl sift the flour with the baking powder and salt.
With the mixer on low speed, alternately add
the flour mixture (in three additions) and milk (in two additions), beginning and ending with the
flour. Scrape down the sides of the bowl as needed.
Evenly fill the
muffin cups with the batter and bake for about 18 - 20 minutes
or just until set and a toothpick inserted into the center of a cupcake comes out
clean. (Always check a few minutes before the stated baking time. Do not over
bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to
cool completely. With a knife or offset spatula, spread frosting on each
cupcake. Or if you want to pipe the frosting, I often use a large Wilton 1M
(open or closed) star tip or a large plain decorating tip. Garnish with colored
sprinkles. These cupcakes are best served the same day, but they can be covered
at room temperature for a few days.
In the bowl of your electric stand mixer, or with a hand mixer,
the butter until smooth. Add the vanilla extract and the
sugar and beat on low speed until mixed in. Then
beat on high speed until frosting is light and fluffy (about 3-5 minutes).
Scrape down the sides of the bowl. Add
a little milk if needed so the frosting is at spreading or piping consistency.
If you like you can tint the
frosting with food coloring.
Makes 12 cupcakes.
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